Traditional+US+recipies

 =United States of America = === === <span style="background-attachment: initial; background-clip: initial; background-color: #ffffff; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: #eeeeee; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: #eeeeee; border-left-style: solid; border-left-width: 1px; border-right-color: #eeeeee; border-right-style: solid; border-right-width: 1px; border-top-color: #bcc5dd; border-top-style: solid; border-top-width: 3px; color: #0b3a8b; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; width: 570px;">Main Dish //Fast Family Lasagna// Ingredients: Two 15-ounce containers ricotta cheese 2 eggs 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese One 26-ounce jar pasta or spaghetti sauce 2 cups water 12 uncooked lasagna noodles Directions: [|back to top]  Main Dish //Southern-Fried Chicken// Ingredients: 3 pounds fryer chicken, cut 1/2 cup rich or evaporated milk 1/2 cup water 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon paprika 1 cup flour Cooking oil Directions: [|back to top]  Side Dish //Mashed Potatoes with Roasted Garlic// Ingredients: 3 pounds medium-sized russet potatoes, all of a similar size 2 teaspoons salt 3/4 cup milk 6 tablespoons butter Salt and freshly ground pepper, to taste 1 head garlic, unpeeled 2 teaspoons olive oil Directions: [|back to top]  Bread //Blueberry Muffins// Ingredients: 2 egg whites 3/4 cup sugar 1/2 cup applesauce 1/2 cup skim milk 1 tablespoon maple syrup 1 teaspoon vanilla 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups blueberries, fresh or frozen Directions: [|back to top]  <span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; display: block; font-size: 16pt; font-weight: 600;">Dessert <span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; display: block; font-size: 16pt; font-weight: 600;">//Chocolate Chip Cookies// Ingredients: 1 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 12-ounce package mini chocolate baking bits 3/4 cup chopped nuts (optional) Directions: Yields: about 3 dozen cookies [|back to top]
 * 1) Preheat oven to 375°F.
 * 2) Combine ricotta cheese, eggs, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
 * 3) In another bowl, combine pasta or spaghetti sauce and water.
 * 4) In 9- by 13-inch baking dish, spread 1 cup sauce mixture. Layer 4 uncooked noodles, 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with the remaining 4 uncooked noodles and sauce.
 * 5) Cover with foil and bake 1 hour. Remove foil and sprinkle with remaining cheese. Bake uncovered 10 more minutes. For a twist, add 2 cups cooked ground beef.
 * 1) Mix water and milk.
 * 2) Cut chicken, and dip in liquid mixture.
 * 3) Heat oil.
 * 4) Put dry ingredients in paper bag. Take the chicken from liquid and put 1 piece at a time into the paper bag and shake.
 * 5) Put in skillet. Brown both sides while tightly covering the pan. Turn heat on low and cook 40 minutes. Uncover. Turn heat up to make the chicken crispy. This should take 5 to 10 minutes, turning the chicken once.
 * 1) Preheat oven to 350°F.
 * 2) Peel the potatoes. Cut them into even-sized chunks and put them into a pan of cold water, bringing them to a boil over high heat. Add salt. Turn heat down; cover and simmer slowly for 15 to 25 minutes, or until tender when pierced with a fork. Drain in a colander, reserving 1/2 cup or so of the cooking water.
 * 3) While the potatoes are cooking, place the garlic on a pan or a garlic baker. Sprinkle with olive oil and bake for 30 to 45 minutes, or until tender when pierced with the tip of a sharp knife. Remove from the oven and let cool. Peel the garlic and shallots and mash with a fork.
 * 4) In a small saucepan, combine butter and milk and bring almost to boil. This can be done in a microwave.
 * 5) Set potatoes over lowest possible flame and gradually add the butter mixture, gently mashing with a potato masher or large fork. Beat in by tablespoons as much of the potato cooking water as is necessary to bring mashed potatoes to the proper consistency-not pasty or heavy, but they must hold their shape firmly on a spoon. Add roasted mashed garlic. Mash steadily for about a minute to fluff. Season with salt and pepper and then cover the pot and let potatoes stand over a very low flame for 3 minutes. This process makes them lighter.
 * 6) Serve at once or set over almost simmering water. Try longer than 20 minutes before serving.
 * 1) Set the oven to 375°F. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use.
 * 2) In the bowl of an electric mixer, beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup, and vanilla. Add the flour, baking powder, and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries.
 * 3) Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 to 25 minutes, or until golden and the center springs back when gently pressed.
 * 4) Remove the muffins from the oven and set on a metal cooling rack for 10 to 20 minutes. Using a knife, cut around each muffin and gently ease them out of the pan.
 * 1) Preheat the oven to 350°F.
 * 2) In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.
 * 3) In medium bowl, combine flour, baking soda, and salt; blend into creamed mixture. Stir in mini chocolate baking bits and nuts, if using.
 * 4) Heap tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes, or until edges are lightly browned and centers are still soft.
 * 5) Cool 1 minute on cookie sheets; cool completely on wire racks.
 * 6) Store in tightly covered container.